<i>Aspergillus oryzae</i> Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential

<i>Aspergillus oryzae</i> Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential

Rice bran (RB) is a byproduct of the rice industry (milling). For the fermentation process and to add value to it, RB was sprayed with fungal spores (<i>Aspergillus oryzae</i> MTCC 3107). The impact of fermentation duration on antioxidant properties was studied. Total phenolic content (T...

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Bibliographic Details
Main Authors: Sneh Punia, Kawaljit Singh Sandhu, Simona Grasso, Sukhvinder Singh Purewal, Maninder Kaur, Anil Kumar Siroha, Krishan Kumar, Vikas Kumar, Manoj Kumar
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
rice bran
solid state fermentation
antioxidant activity
bioactive compounds
<i>Aspergillus oryzae</i>
HPLC
Online Access:https://www.mdpi.com/2304-8158/10/1/70

Internet

https://www.mdpi.com/2304-8158/10/1/70

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